That time my brisket turned into shoe leather right before a competition

I was at the Kansas City Royal last summer, pulled a 15-pounder off the smoker at 205 internal temp and it was so dry the judges could've used it for a hockey puck, anyone else ever had a stall that just would not break no matter what you did?

3 comments

3 Comments

elizabeth90022d ago

Heavens no, I used to think temp was everything but that rubber brisket taught me otherwise.

thomas27522d ago

Oh man, that's the worst feeling especially right before a competition! I started wrapping my briskets in butcher paper once the bark set and that helped me get through the stall without drying out the meat. For me it was about trusting the feel of the probe sliding in like butter instead of just watching the temp.

the_patricia4d ago

Man isn't it wild how much more consistent the results are when you just go by feel? I had the exact same wake-up call my first comp when I pulled one at 203 and it was still tough as shoe leather.